Poor Man's Soup

Ingredients

• ½ lb. of Potatoes
• 6 oz. of Onions
• Parsley
• 1 ounce of butter
• 1 ounce of flour
• 4 pints of boiling water
• pepper
• salt

Method

1. 1

   Cook onions in butter until pale brown.

2. 2

   Add flour, cook for five minutes.

3. 3

   Stir in boiling water, skim, add potatoes, boil until tender.

4. 4

   Season and serve over bread.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 47. The excerpt below is the record exactly as published.

ounce of butter in a three-quart stewpan. 9. Stir in some Soups. J05 flDur till nicely browned. 10. Add the shredded vegetables; and in five minutes add the soup. 11. Boil till they are tender. 12. Skim. 13. Pour into a soup tureen over fingers of fried bread. Precautions. — Be careful to dry the vegetables before frying. SPANISH ONION SOUP. TO MAKE TWO QUARTS. Ingredients. Spanish Onion. 1. Melt in a stewpan one ounce of butter or sweet dripping. 2. Add one large Spanish onion (shredded), and one and a half ounce of wheat flour or pea flour. 3. Stir for ten minutes. 4. Add four pints of boiling water, a little salt and pepper. 5. Skim, and boil till the onions are thoroughly cooked. 6. Add a milk or cream liaison. 7. Cut up some pieces of bread and put in the tureen. 8. Pour over the soup and serve. A few pieces of butter in the tureen are an improvement. Precautions. — Avoid boiling quickly, and let the onions be tender. ASPARAGUS SOUP. TO MAKE TWO QUARTS. Ingredients. Asparagus. Stock. 1. Take a good bundle of fresh green asparagus 2. Remove all the tender parts and points. 3. Put the points aside for the soup. 4. Plunge the other parts into boiling water, with a little salt. 5. Blanch io6 Buckmaster' s Cookery. them for three minutes. 6. Drain over a colander. 7. Take a clean three-quart stewpan and melt one ounce of butter with one ounce of flour. 8. Add the blanched asparagus. 9. Stir the contents for five minutes. 10. Add two quarts of good white stock. 11. Simmer till the asparagus is tender. 12. Strain into another stewpan. 13. Make a puree of the aspa- ragus. 14. Return the puree to the soup. 15. Boil steadily for fifteen or twenty minutes. 16. Skim. 17. Boil the asparagus points in salt and water. 18. Pour the soup into the tureen and add the asparagus points, To make the soup much better, mix in the tureen one ounce of butter or a gill of cream. Well stir when pouring in the soup. Precautions.' — The asparagus must not be tough or stringy, and the points not broken. POTATO PUREE. Ingredients. 2 lbs. of Potatoes. I oz. of Putter. X gill of Cream. I small Onion. 2 pts. of White Stock. Fried Bread. I stick of Celeiy. 1. Take two pounds of potatoes, put them in a basin of cold water, and scrub them clean with a scrubbing-brush. 2. Peel the potatoes with a sharp knife, and cut them in thin slices. 3. Take a small onion, wash it well in cold water, and peel it. 4. Wash one stick of celery. 5. Put one ounce of butter in a stewpan. 6. Now place the sliced potatoes, onion, and celery in the stewpan. 7. Place the stewpan over the fire and let the vegetables sweat for five minutes 8. Pour one pint of white stock over the vegetables Soups . 107 into the stewpan, and stir frequently with a wooden spoon to prevent burning. 9. Boil gently till the vegetables are quite cooked. 10. Now place a hair sieve over a basin and pour the contents of the stew- pan through it; the vegetables must be pressed through the sieve with a wooden spoon, adding by degrees one pint of hot white stock to enable them to pass through more easily. 11. Pour the puree back into the stewpan. 12. Add salt to taste, also a quarter of a pint of cream, and stir with a wooden spoon until it boils. 13. Pour it into a hot soup- tureen and serve with fried crotitons of bread. Precautions. — Take care the vegetables do not discolour. POOR MAN’S SOUP. TO MAKE TWO QUARTS. Ingredients. $ lb. of Potatoes. 6 oz. of Onions. Parsley. 1. Shred six ounces of onions, and put them into a clean saucepan, with one ounce of butter or dripping or skimmings of saucepans. 2. Cook to a pale-brown colour, constantly stirring. 3. Add one ounce of flour, and cook it for five minutes in the dripping. 4. Add four pints of boiling water and stir till it boils up. 5. Skim. 6. Add half a pound of mealy po- tatoes, shredded or cut into small slices. 7. Boil till they are tender. 8. Add pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.